Queen Pudding with Raspberry Coulis and Whipped Cream
A beloved Australian dessert featuring a creamy custard base topped with a fluffy meringue and served with tart raspberry coulis and rich whipped cream. This australian-inspired desserts ready in about 50 minutes layers (480 ml) milk, (150 g) caster sugar, softened butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (480 ml) milk
- 3/4 cup (150 g) caster sugar
- 3 tbsp, softened butter
- 1 tsp vanilla extract
- 6 slices, crusts removed fresh white bread slices
- 4 large, separated eggs
- 1 cup fresh raspberries
- 2 tbsp powdered sugar
- 1 cup, whipped heavy cream
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 350°F. In a saucepan, heat 2 cups milk with 1/4 cup caster sugar and 3 tbsp softened butter until butter melts and sugar dissolves. Remove from heat and stir in 1 tsp vanilla extract.
- Step 2: Place 6 slices of crustless white bread into a large ovenproof dish and pour the warm milk mixture over, pressing the bread down gently to soak. Let sit for 10 minutes.
- Step 3: In a bowl, whisk 4 egg yolks until smooth, then fold gently into the soaked bread mixture.
- Step 4: In a separate clean bowl, whisk 4 egg whites with 1/2 cup caster sugar until stiff peaks form.
- Step 5: Spread the meringue evenly over the custard mixture in the dish.
- Step 6: Bake for 25-30 minutes until meringue is golden and set.
- Step 7: Meanwhile, blend 1 cup fresh raspberries with 1 tbsp lemon juice and 2 tbsp powdered sugar to make the raspberry coulis.
- Step 8: Serve warm queen pudding slices topped with whipped cream made from 1 cup heavy cream and a drizzle of raspberry coulis.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Queen Pudding with Raspberry Coulis and Whipped Cream take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Queen Pudding with Raspberry Coulis and Whipped Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Queen Pudding with Raspberry Coulis and Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Queen Pudding with Raspberry Coulis and Whipped Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Queen Pudding with Raspberry Coulis and Whipped Cream?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
